Broccoli & Herb Rice Balls
These crispy rice balls started as an answer of what to do with leftovers, then they turned into a fun and quick take on arancini. While they are nowhere close to the classic risotto balls, they are simple to make, fun to pan fry and really minimal and delicious. Plus, you only need a few ingredients to bring it all together!
Equipment
- 1 large high-sided nonstick pan
Ingredients
- 1 cup cooked short grain white rice
- 1/3 cup roasted broccoli or any vegetable of choice, leftovers work great here
- 2 tablespoons tender herbs such as chives, parsley or dill very finely chopped
- 3 tabelspoons Primal Kitchen's Tangy Whip or a standard mayonnaise or aioli
- Kosher salt
- 2 tablespoons avocado oil
Instructions
- If the rice is leftover, reheat it with a damp paper towel on top to regain some of its stickiness. If it's freshly made, you can skip this step.
- Finely chop the leftover vegetables into pieces no bigger than a bean, the smaller the better. Add the herbs to the vegetables and chop into a big pile.
- In a large bowl, combine the rice, vegetables, herbs and mayonnaise and stir to make a sticky mixture. Season with a pinch of salt.
- Using a slightly damp hand, roll the rice mixture into 6 even sized balls.
- Place a nonstick pan over medium heat and add the avocado oil.
- Pan fry the balls in two batches, rotating the balls every two minutes so that all the sides get nice, golden and crispy.
- Serve warm with your favorite dipping sauces!